Creamy Lentil Curry Bowl

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice, for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and ginger, cooking for another minute until fragrant.
3. 3 Stir in cumin, coriander, turmeric, and chili powder, toasting the spices for 30 seconds.
4. 4 Pour in diced tomatoes and coconut milk, stirring to combine.
5. 5 Add lentils and vegetable broth. Bring to a simmer.
6. 6 Reduce heat to low, cover, and cook for 20-25 minutes, until lentils are tender.
7. 7 Season with salt and pepper to taste.
8. 8 Serve curry over basmati rice, garnished with fresh cilantro.

Nutrition

Tips

• For extra creaminess, blend 1/2 cup of the curry before serving.
• Add a squeeze of lime juice for a bright finish.
• This curry tastes even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Serving Suggestions

• Pair with warm naan bread.
• Add a side of cucumber yogurt raita for a cooling contrast.

FAQ